Looking for the ultimate Breakfast Burger? Juicy burger patties made from ground beef and hot breakfast sausage, topped with cheese, bacon, crispy hash browns, and a fried egg on a perfectly toasted seeded bun make for an incredible breakfast!
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This juicy breakfast burger is love at first bite. It's the perfect mixture of flavor and textures for an incredibly satisfying bite. Serve this around breakfast hours for a decadent brunch, or for breakfast for dinner!
Looking for more delicious brunch recipes? Try this brioche french toast casserole to feed a crowd, or these smashed eggs on toast!
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❤️Why we love this recipe
- Hearty and filling. This is one of those meals that will keep you satiated for a long time. Get fueled up for the whole day with this recipe!
- Easily scalable. Whether you want to make just one or two at home, or you want to make enough to feed a crowd, this recipe can easily be scaled up or down.
- Simple techniques. A great option for beginner cooks and seasoned home cooks alike. This recipe uses simple, approachable techniques.
- Made with staple ingredients. Everything you need for this recipe can be found at any grocery store.
🍔Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Bacon - We use 2 strips of bacon per burger.
- Hash browns - Frozen hash browns work really well to get nice and crispy.
- Avocado oil - We like to use avocado oil for frying because it's neutral in flavor and can withstand high heat.
- Kosher salt & black pepper
- Ground beef - 85% or 80% lean will be perfect. The extra fat content makes for a delicious, juicy burger!
- Hot breakfast sausage - Use the ground variety.
- Cheese of choice - We use cheddar cheese. You will need one slice of cheese per patty.
- Eggs - We make one sunny side up egg per burger.
- Mayonnaise - Spread it on the insides of the buns before toasting them to get them nice and golden brown and crispy. You can use butter, but we've found that mayo really does the trick!
- Buns - Anything you prefer, though we love using hearty, seeded bread for the breakfast theme. Dave's Killer Bread makes our favorite buns.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- All beef. Prefer a fresh beef patty and want to skip the pork sausage? No problem! They're a 1:1 swap. However, since most breakfast sausage is heavily seasoned, you will need to add extra salt to the ground beef mixture. About 1 teaspoon of kosher salt per pound of meat is perfect.
- Sweet. Want a little added sweetness? Serve with maple syrup!
- Spicy. Add hot sauce when serving for the perfect bite. You can also add some cayenne pepper or red pepper flakes to the hash browns, eggs, or burger patties.
- Low carb friendly. Swap the bun for a lettuce wrap, and skip the hash brown patty if desired.
- Add more toppings. Add tasty additions like savory tomato jam, grilled onions, pickles, lettuce, or creamy avocado to make this burger exactly how you like it.
- Swap the cheese. You can use any cheese you like, like American cheese, Colby jack, pepper jack, and more!
🔪Prep work
- If making bacon in the oven, preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. That way, you won't get splatters all over the place. Baking the bacon virtually eliminates shrinkage, and makes the best crispy bacon, so we highly recommend it. Just make sure there is a bit of depth to the baking sheet, since a lot of fat will be rendered from the bacon.
- Preheat a large skillet or griddle over medium heat.
- Measure out all remaining ingredients.
📋Instructions
Place bacon strips in a single layer and give them a bit of room. (Image 1)
Bake until crispy, about 20-25 minutes. (Image 2)
Add some of the avocado oil to a hot griddle, then add ½ cup of hash browns per burger to the griddle in a disc shape. Sprinkle with salt and pepper, and press down on the hash brown with a spatula to help the hash browns adhere to each other. You want the hash brown “disc” to be roughly the size of your burger. (Image 3)
Cook until golden brown, about 3-5 minutes before flipping the hash browns. You will know that it’s ready when you’re able to flip the hash browns in one piece. Cook until crispy and golden brown on the other side, then remove from the skillet. (Image 4)
✨Pro tip: Add oil as needed to help the hash browns become crispy.
In a large mixing bowl, make the breakfast burger patties. Combine ground beef and ground breakfast sausage with black pepper. You will only need to add salt if there isn't any added to the prepackaged breakfast sausage. (Image 5)
Roll the patties into 12 equal-sized balls, without overworking the mixture too much. Each patty should weigh about 2.5 - 2.6 ounces. (Image 6)
Increase the heat to medium-high heat. Add the burgers to the griddle with more oil (Image 7), and press them down using a burger press between parchment paper to get them nice and thin. (Image 8)
Cook for about 2 minutes until most of the way cooked through, then flip and add a slice of cheese. Once the cheese is melted (after about 1 -2 minutes) the burgers should be done cooking, and can be removed from the skillet. (Image 9)
✨Pro Tip: Using a burger press helps get a nice crispy sear on the burgers, and the parchment paper helps to keep your burger press from getting super dirty! The press is the secret to a thinner, smash burger style patty.
Now, lower the heat to medium-low, and add more oil to the skillet (if needed), followed by the eggs. Sprinkle a little bit of salt and pepper over the freshly-cracked eggs. Cook until the desired doneness is achieved. (Image 10)
Lastly, spread mayo on the insides of the buns. Reduce the heat to low and add them face down on the hot skillet. Cook for 2-3 minutes until golden brown. (Image 11)
Now, simply layer the hashbrowns, bacon, and patties onto each burger, then top with a fried egg. Serve with your favorite hot sauce or dipping sauce and enjoy!
✨Tips & tricks
- Use a burger press. To get a nice crispy smash burger style patty, use a burger press, or something heavy and some parchment paper between it to press the patty down so it gets thin and crispy.
- Don't flip the patty too soon. Wait until the patty is about 70% cooked before flipping it, this will ensure it gets nice and crispy.
- Turn the heat down for the hash browns and eggs. In order for the hash browns to get crispy, they will need a bit of time. Turn the heat down to medium or medium-low to help them get nice and crispy without burning them. The same goes for the egg. You want the egg to have enough time to set without burning the bottom of it, so cooking is a little lower temperature.
- Make the bacon in the oven. This helps us work on multiple components of the burger at once, it's less mess, and it makes the best, crispy bacon.
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💭Frequently Asked Questions
Store components separately in the fridge in airtight containers. Do not freeze. We also don't recommend making the eggs in advance. Those are best if made fresh.
More Recipes To Consider
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📖 Recipe
Breakfast Burger
Equipment
- large cast iron skillet or griddle
- spatula
Ingredients
- 12 slices bacon
- 4 tablespoons avocado oil, divided (add more as needed)
- 3 cups frozen hash browns
- 1 teaspoon kosher salt, divided (to taste)
- 1 teaspoon black pepper, divided (to taste)
- 1 pound ground beef (80-85% lean is ideal)
- 1 pound hot breakfast sausage
- 12 slices cheddar cheese
- 6 large eggs
- 3 tablespoons mayonnaise
- 6 burger buns
Instructions
- If making bacon in the oven, preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. That way, you won't get splatters all over the place. Preheat a large skillet or griddle over medium heat.
- Place bacon strips in a single layer and give them a bit of room. Bake until crispy, about 20-25 minutes.
- Add some of the avocado oil to a hot griddle, then add ½ cup of hash browns per burger to the griddle in a disc shape. Sprinkle with salt and pepper, and press down on the hash brown with a spatula to help the hash browns adhere to each other. You want the hash brown “disc” to be roughly the size of your burger. Add more oil as needed to help the potatoes get really crispy.
- Cook until golden brown, about 3-5 minutes before flipping the hash browns. You will know that it’s ready when you’re able to flip the hash browns in one piece. Cook until crispy and golden brown on the other side, then remove from the skillet.
- In a large mixing bowl, make the breakfast burger patties. Combine ground beef and ground breakfast sausage with black pepper. You will only need to add salt if there isn't any added to the prepackaged breakfast sausage.
- Roll the patties into 12 equal-sized balls, without overworking the mixture too much. Each patty should weigh about 2.5 - 2.6 ounces.
- Increase the heat to medium-high heat. Add the burgers to the griddle with more oil, and press them down using a burger press between parchment paper to get them nice and thin. Cook for about 2 minutes until most of the way cooked through, then flip and add a slice of cheese. Once the cheese is melted (after about 1 -2 minutes) the burgers should be done cooking, and can be removed from the skillet.
- Now, lower the heat to medium-low, and add more oil to the skillet (if needed), followed by the eggs with a sprinkle of salt and pepper. Cook until the desired doneness is achieved.
- Lastly, spread mayo on the insides of the buns. Reduce the heat to low and add them face down on the hot skillet. Cook for 2-3 minutes until golden brown.
- Now, simply layer the hashbrowns, bacon, and patties onto each burger, then top with a fried egg. Serve with your favorite hot sauce or dipping sauce and enjoy!
- Store components separately in the fridge in airtight containers. Do not freeze. We also don't recommend making the eggs in advance. Those are best if made fresh.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- You will need about 2 slices of bacon, ½ cup hash browns, 2 slices of cheese (1 per patty), and 1 egg per burger, so feel free to scale this recipe back or up as you see fit. Our recipe makes 6 burgers.
- Use a burger press. To get a nice crispy smash burger style patty, use a burger press, or something heavy and some parchment paper between it to press the patty down so it gets thin and crispy.
- Turn the heat down for the hash browns and eggs. In order for the hash browns to get crispy, they will need a bit of time. Turn the heat down to medium or medium-low to help them get nice and crispy without burning them. The same goes for the egg. You want the egg to have enough time to set without burning the bottom of it, so cooking is a little lower temperature.
- Make the bacon in the oven. This helps us work on multiple components of the burger at once, it's less mess, and it makes the best, crispy bacon.
- Don't flip the patty too soon. Wait until the patty is about 70% cooked before flipping it, this will ensure it gets nice and crispy.
- All beef patties. Prefer a fresh beef patty and want to skip the pork sausage? No problem! They're a 1:1 swap. However, since most breakfast sausage is heavily seasoned, you will need to add extra salt to the ground beef mixture. About 1 teaspoon of kosher salt per pound of meat is perfect.
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